Not what is in the cupboard. What you feel like.
Pick more than one if you like. Every result says what it was matched on: the taste model is an estimate, the time is the number the recipe itself states, and the weight is energy computed from the ingredient list.
Vermicelli soup
A childhood soup and a fifteen-minute rescue. Toasting the vermicelli is the whole recipe.
Tomato soup
The taste of this soup is the taste of the tomato, which means a bad tomato cannot make a good one. In winter use paste and wait for the season.
Analı kızlı
The big stuffed dumplings are the mothers, the small plain ones the daughters. Both are bulgur, both cook in the same pan.
Lamb and pea stew
The peas go in last. Boiled with the meat from the start they lose both their colour and their texture.
White beans
Beans stay hard for almost always the same reason: the tomato paste went in early. Acid locks the pectin in the skin.
Pasta with tomato paste
There is no sauce until the paste has been fried: raw paste stays sour and metallic.
Tutmaç
Small cut noodles cooked with meat or lentils, with garlic yoghurt poured over at the plate rather than stirred into the pot. This is a far older and
Ezogelin soup
The lentil soup’s cousin, with bulgur, tomato paste and mint. The difference is one step: the paste is fried in the fat.
Taş kebabı
It is called a kebab and there is no fire in it: two hours in a covered pan in its own juice. Collagen becoming gelatin asks for nothing but time.